Venison sausage and lentil casserole

Ingredients

450mlchicken stock or vegetable stock from cube or other - enough to cover

1chicken

1red pepper deseeded and sliced

250mlred wine

1 tbspfresh parsley chopped

2 clovesgarlic chopped

2carrot peeled and diced

6venison sausages

3 handfulspuy lentils

Method

Heat a slug of olive oil in a large saucepan or casserole dish.

Brown the sausages all over then set aside.

Add a bit more olive oil if needed to pan, then fry onion for a couple of minutes.

Add garlic, carrot and red pepper and cook for a couple minutes more.

Stir in lentils, parsley and seasoning.

Add back in sausages, plus wine and enough stock to cover.

Bring up to boil, then down to a simmer, cover and cook for about 30-40 minutes until lentils and sausages are cooked through. Check and stir regularly and if dry add more stock or water.

Serve garnished with fresh parsley.

Handy Hint

Will stand waiting for diners, just ensure heated back up before serving, also good heated up the next day. You can add bacon or pancetta at the frying stage for more taste, but this obviously adds calories.

Additional Information

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Your comments

lovechoc 10/09/10 19:41

Really loved this casserole but do have one bone to pick...the puy lentils are not easy to come by and we tried at a few different supermarkets but could not find them so we ended up using green speckled lentils which are meant to do a similar job to the puy lentils. Still, this was a tasty meal and took very little time to prepare.:)

YumYumMummy 06/09/10 00:49

Venison sausages are lower fat than many sausages but still very tasty. With the lentils it makes for a relatively healthy yet hearty meal.